Homemade Pizza / Pareve

Homemade Pizza

Kosher // Pareve

Ingredients


2 teaspoons dry yeast
1 teaspoon sugar
1 1/3 cups warm water
2 tablespoons olive oil
4 1/2 cups flour
1 teaspoon salt

Directions


1. In a mixing bowl, mix water, sugar and yeast until yeast dissolves. Let sit for 10 to 15 minutes, or until foamy/frothy.

2. Add all ingredients, kneading until dough is smooth and elastic. Lightly cover dough with flour and let rest in bowl under a cloth for 1 hour or until it has rose.

3. Preheat oven to 400F.

4. Shape dough into pizza pan. For variety you can use a baking sheet (for square pieces, great for kids) or split the dough in half or quarters to make "personal pizzas".

5. Bake on 400F for about 10 minutes.

6. Remove dough from oven and spread tomato sauce evenly, continue baking for 5 to 8 minutes.

7. Remove pizza from oven & add desired topping, continue baking for an additional 5 minutes or until toppings are cooked as desired. Note: The longer the dough is in the oven the crispier it will become, watch thinner crusted pizzas closely so that they aren't over cooked.

Before Being Baked w/Toppings on it! 

Fully Cooked!

The cheese just melts right off, the dough came out moist and chewy... absolutely delicious!

This is the sauce I use on our pizzas (off brand from walmart, 30 cents each, kosher).

My husband (to be) not so thrilled I'm taking his picture lol. 

Deviled Eggs / Pareve

Deviled Eggs

Kosher // Pareve

Ingredients

30 hard boiled eggs

1 & 1/4 cups of mayonnaise (verify the jar says pareve)

5 tsp's of yellow mustard

1/2 of a onion, finely chopped 

salt 

black pepper

paprika

Directions

1) Cut eggs in half, scoop out yoke into mix bowl.

2) Arrange egg halves onto serving tray.

3) Mash egg yokes, stir in mayonnaise and mustard.

4) Add salt, pepper, and onions to taste.

5) Spoon yoke mixture onto egg halves.

6) Sprinkle paprika over deviled egg halves and serve!

Pictured is my adoring husband making the deviled eggs at what has now been deemed the "egg station".

Butter Pecan Cookies / Pareve

Butter Pecan Turtle Cookies

Kosher // Pareve

Ingredients

2 cups of flour

1 & 1/5 cups of brown sugar

1/2 cup of canola oil

1 & 1/5 cups of pecan chips

2/3 cups of margarine

1 cup of chocolate chips

Preheat oven to 350 degrees F.

Directions

1) Combine 2 cups of flour, 1 cup brown sugar, and 1 & 3/4 cup margarine - Mix until dough is smooth.

2) Spray cake pan with pareve non stick cooking spray & spread crust evenly with spoon/butter knife in pan.

3) Sprinkle 1 & 1/2 cups pecans over crust.

4) Turn on stove to medium heat.

5) In a saucepan heat 2/3 cup margarine & 1/2 cup brown sugar, stir very occasionally; let 

mixture boil until it bubbles such that the sugar & margarine are integrated.

6) Immediately pour caramel over pecans as evenly as possible.

7) Bake uncovered at 350 degrees for 18 minutes.

8) Remove from oven and immediately sprinkle chocolate chips on top. (I find it easiest to turn off the oven and place pan back in, allowing chocolate chips to melt, then pull it out and spread evenly.)

9) Allow to cool, refrigerating for 1-3 hours. Cut into Squares. (I keep ours refrigerated for more of a crunch!)

This is the package of Pecan's I use - bought from Walmart for about $4.00 - notice the U in the right hand corner!

Note: Once cooled, cookies can be packaged and frozen.

Beer Battered Veggies / Pareve

Beer Battered Veggies

Kosher // Pareve

Ingredients

1 cup of all purpose flour

12 oz of an amber beer (we use whatever we have to be honest!)

1 lb of fresh green beans, washed and patted dry

1 tsp salt

3 cups of canola oil

Salt (for extra seasoning)

Black pepper (for extra seasoning)


Directions

1) Heat your oil in a large saucepan on medium to high heat until it reaches about 350 degrees F.

2)While the oil is heating up mix together the salt and flour in a large bowl and begin whisking in the beer.

3) Next add your green beans, gently toss and mix them until all beans have been coated. We did this 6 beans at a time.

4) Drop (gently) a few beans (3 to 5) in to the hot oil, let cook until light golden brown. (They cook quickly so keep an eye on them).

5) Remove and place on paper towels so that the excess oil can be soaked out of the batter. Lightly season with salt and pepper.

6) Repeat steps 3 through 5 until all beans are cooked.

Challah Bread / Pareve

Challah Bread

Kosher // Pareve

Ingredients

1 packet of dry active yeast (.25 oz)
1 cup of hot water
2 tbl. spoons of honey
1 tsp. of salt
3 eggs
4 cups of flour + 1 to 2 more for kneading
2 tbl. spoons of melted margarine.

Directions

1) In a large bowl stir yeast in to hot water, let stand 10 to 15 minutes to become frothy. 

2) I take this time to lightly oil a different mixing bowl, and then set it to the side.

3) Stir in 2 tablespoons honey, 1 tsp. salt, & 3 beaten eggs until dissolved.

4) Mix in flour, 1 cup at a time, until dough is formed.

5) Empty contents of bowl on to a lightly floured area (I use a large cutting board for easier clean up) and sprinkle dough with flour. Knead until smooth & elastic, about 5 to 10 minutes.

6) Form dough in to compact round shape & place in to oiled bowl, turn dough over multiple times to oil the dough.

7) Dampen clean kitchen towel and warm slightly in microwave (I place the towel on a clean plate and warm for 1 minute).

8) Cover bowl with dough in it with damp, warm towel and place in microwave. Do NOT turn microwave on.

9) Let sit, covered & in the microwave, for roughly 45 minutes to 1 hour, or until dough has rose and doubled in size.

10) Preheat oven to 350 degrees F (175 degrees C).

11) Punch down the dough, and cut it into 3 equal-sized pieces. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. After braiding the loaf, pinch the ends together and fold them underneath for a neat look.

12) Place the braided loaf on a baking sheet and pour melted butter over dough.

13) Bake the challah in the preheated oven until the top browns to a rich golden color and the loaf sounds hollow when you tap it with a spoon, 30 to 35 minutes.

14) Cool on a wire rack before slicing.

Challah Stuffing / Meat

Challah Stuffing

Kosher // Meat

*Note: If stuffed in a bird this stuffing will be considered a meat product, if baked outside the bird it is considered Pareve!*

Ingredients
4 cups of cubed challah bread to every 10 lbs of meat
1/2 cup vegetable oil
1 stalk celery - half finely chopped for stuffing & half chopped up in large bits to place on the bottom of the pan in which the bird will be cooked.
3 onions - 1.5 for the pan, and 1.5 finely chopped for the stuffing.
2 eggs, beaten
2 tsp. salt
2 tsp. pepper

Before preparing the stuffing place the large bits of celery and the large bits of onion in the bottom of the pan, creating a vegetable bed for your turkey.








Then unpackage your turkey, and run cold water over and through it thoroughly. Place the turkey on the bed of veggies and proceed by following the directions below to make the stuffing.









Directions
1) Bake Challah bread as instructed here. I typically do this first thing in the morning or the evening before.

2) Cut in to cubes, measure out 4 cups per 10 pounds of meat you have.

3) Soak cubed challah bread in warm water briefly (I soaked mine for about 2 minutes), then ring out excess water and place in large mixing bowl.

Sautéing Veggies!

4) Heat margarine in skillet.

5) Saute vegetables for about 5 minutes.

6) Mix challah bread and vegetables together in mixing bowl.

7) Add beaten eggs (2 per 4 cups of challah bread) and continue mixing well.

8) Stuff in to bird and baste any additional stuffing in a glass casserole dish, covered with tin foil along side the bird.

9) Before placing bird in oven don't forget to cover the visible stuffing with a small piece of tin foil!

Seasoned.

Seasoned.

Cubed Challah Bread, dry, for stuffing. 

Uncooked Challah Stuffing!

Second Turkey Pictures Below:

 

Vegan Chocolate Silk Pie / Pareve

Vegan Chocolate Silk Pie

Kosher // Pareve

Ingredients
1 12 oz container of tofu
1 cup chocolate chips
1/2 cup of peanut butter
1/2 cup of soy milk
1 prebaked/premade pie crust



Directions
1) Melt chocolate chips on low heat in sauce pan. Stir frequently to assure that chocolate doesn't burn.

2) Blend together (in blender) melted chocolate, tofu, peanut butter, & soy milk until smooth & creamy.

3) Pour in to pie crust, top with chocolate chips if desired, and place, uncovered, in refrigerator for 1 to 2 hours or until firm.




The chocolate chips I use are hershey's brand and display the U symbol representing "The Union of Orthodox Jewish Congregations" (OU).
Here are a couple photos of the bag:

The tofu I use is reeadily available (in my area) at walmart and display the K symbol representing "The Organized Kashrus Laboratories" (OK).
Here are a few photos of the type I use:

Blondies / Pareve

Blondies

Kosher – Pareve

Ingredients

1 cup of margarine

3/4 cup of brown sugar

3/4 cup of white sugar

2 eggs

1 tsp. vanilla

2 & 1/4 cup flour

1 tsp. salt

1 tsp. baking soda

2 cups chocolate chips

Preheat oven to 350 degrees F.

Note: These can also be made in a cupcake/muffin pan. After they have cooled, I slice off the tops and gently remove the bottoms from the pan. This gives us 12 crunch cookies with moist centers and 12 regular blondies that are soft and moist. For a yummy alternative I find spreading P.B. on the "cookie tops" changes things up a bit and it goes very well with milk! 

Directions

1) 1 cup margarine in measuring cup, set out to soften to room temperature.

2) Measure 3/4 cup brown sugar and 3/4 white sugar, combine in mixing bowl.

3) Add softened margarine and mix until creamy.

"Carefully" removing them from the pan...

4) Lightly beat 2 eggs - add 1 tsp vanilla to eggs (do not mix).

5) Add eggs and vanilla to butter/sugar mixture - mix until smooth.

6) In separate bowl mix 2 & 1/4 cup flour, 1 tsp baking soda, & 1 tsp salt.

7) Mix until combined - do not over mix flour.

8) Mix 2 cup chocolate chips in to flour mixture until 
combined - do not over mix.

9) Mix flour mixture with butter mixture until combined - do not over mix.

10) Pour mixture into 9'' x 13'' cake pan, spread evenly and bake at 350 degrees for 20-22 minutes.


Note: Under bake slightly so that blondes are soft rather than hard.

Some of the cookie tops!